Ingredients
- 1/2 cup heavy cream (or dairy-free alternative)
- 6 1/2 cup powdered erythritol (like powdered swerve)
- 1/4 teaspoon peppermint extract
- 2 cups low carb chocolate chips
- Prepare giant baking sheet with parchment paper.
- during a giant bowl add small-grained erythritol, one Tablespoon of cream, flavoring. Slowly add in remaining one Tablespoons of cream one at a time. still combine along till it begins forming a ball.
- Take one Tablespoon of shaped dough, roll into little ball and press flat. Continue till all peppermint patties square measure shaped. Freeze one hour.
- during a microwave safe bowl, add chocolate chips, microwave for thirty seconds, stir, and continue this till chocolate is totally liquified. (apprx 1.5 minutes)
- With a fork, quickly dip peppermint patties into liquified chocolate, faucet onto fringe of bowl to get rid of excess chocolate and place back onto parchment paper to permit chocolate to line.
- If you wish to quicken the chocolate setting, place within the electric refrigerator for 5-10 minutes.
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